Front of House Supervisor (Hourly)

One Off Hospitality Group; Forest Park (IL); On-site; USD 29,000 - 40,000; Full time

Job summary

One Off Hospitality Group in Chicago, IL is seeking a Front of House Supervisor to lead during service, ensure guest satisfaction and uphold brand standards. The role reports to the Head Baker and is an hourly, non-exempt position at $25/hour.

Responsibilities include maintaining a cheerful image, coordinating shifts, supervising FOH staff, upselling, and coordinating with bakery, marketing, and social media teams on promotions.

Qualifications

• Requires a high school diploma or GED.
• ServSafe and BASSET certifications required.
• Open availability; ability to handle stress and multitask.

Responsibilities

• Maintains cheerful, courteous disposition and professional image.
• Promotes teamwork and high morale among staff.
• Oversees all FOH roles and assists in high-volume service as needed.
• Upholds policies and guest service standards; ensures cleanliness and quality.

Skills

Customer service

Leadership

FOH operations

Multitasking

Communication

Education

High School Diploma or GED

Tools

7 Shifts

Tock

Toast

Job description

Description

Front of House Supervisor

Chicago, IL

ABOUT ONE OFF: For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.

TITLE: FRONT OF HOUSE SUPERVISOR

REPORTS TO: HEAD BAKER

FLSA: NON-EXEMPT

TYPE: HOURLY ($25/hour, non-tipped hourly rate)

POSITION SUMMARY: FOH Supervisors are passionate about providing unforgettable experiences for our guests. Front-end management directs and oversees all activities in accordance with standardized policies in order to provide efficient, friendly services and profitable operations. Additionally, this role possesses an enhanced focus and dedication to the details of all FOH organization and service.

Requirements

Essential Duties & Responsibilities

The essential functions include, but are not limited to the following:

• Maintains a cheerful, courteous disposition and a neat, clean and professional image
• Promotes cooperative effort, team spirit and good morale among employees
• Thorough understanding of all FOH hourly roles and duties and willingness to assist in the event of absence or increased volume
• Understanding and upholding existing policies and systems as pertains to both office duties and guest service
• High level attention to detail in all aspects of work
• Maintains up-to-date knowledge of all food and beverage items on menu and trains the staff on the same
• Supervises staff during, before, and after service to ensure high levels of guest satisfaction and that all standards of cleanliness and quality are being upheld
• Participates in daily inspections and periodic audits to check safety of equipment
• Collaborates with bakery management team, marketing, and social media teams on ideas for promotions and advertising
• Prioritizes excellent guest service including personally greeting guests and touching tables during service
• Enhances and strengthens guest relationships, both established and new
• Performs shift change and/or opening or closing duties, as needed
• Helps management team with administrative tasks as needed by location
• Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them when needed (also reporting all escalated situations to the Head Baker)
• Has a strong understanding of company background, core values and philosophy
• Adheres to all company safety and sanitation policies and procedures

Minimum Qualifications (Education, Experience, Skills)

• High School Diploma or GED graduate
• ServSafe and BASSET Certification required
• Open availability
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently with minimal supervision
• Familiarity with 7 Shifts, Tock and/or Toast a plus
• A strong bar background a plus, especially experience with ordering, menu development, and inventory management

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.